1 tbsp sunflower oil

1 carrot, thinly shredded

120g zucchini thinly sliced

100g bag beansprouts

3 scallions, thinly sliced - green end only

knob of ginger, peeled and finely grated

1 tbsp garlic infused oil

3 eggs beaten with 1 tsp sunflower oil

Serves - 1


Heat the oil in a wok and stir-fry the carrot  for 2 mins until just starting to soften.

Add the beansprouts, zucchini, ginger and scallions and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent.

Season and set aside. Can be made up to 4 hrs ahead.

Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer.

Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs.

Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges.

Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

Recipe adapted from: Good Food
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